Fried duck liver with quince
For the duck liver
4 slices, each 100 g, from duck liver that is maximum 700 g
freshly ground pepper
For the quince
500 g ripe quince
a little fresh chilli
a little oil for frying
juice of 1 lemon
Peel the quince, remove the core and slice into pieces the same size. Put into iced lemon water until used.
Boil the quince peel with the cores in water that amply covers them. Boil for about 20 minutes and then drain into a small pan with the thoroughly pressed fruit. Put the juice back on the heat and simmer until it has an intensive flavour. It should be pleasantly sour with fresh quince flavours and fragrant, slightly jellified. Flavour with a little salt, then set aside until serving.
Put the four lovely slices of liver on baking paper into the freezer until they set a little. Heat the oven to 100°C. Drain the quince slices, pat dry on a paper towel. You need two frying pans. Fry all the sides of the fruit in a little oil in the first frying pan. Heat the other pan, but not too much, then fry the liver on both sides. Make sure you do not fry it too quickly so the inside does not remain uncooked, or too fast as the liver will become liquid. When it’s ready, take out and heat through in a hot oven for a few minutes. It’s important that the inside stays pink. When it’s ready, take it out, place on the plate and leave to rest loosely covered.
Salt the golden frying fruit, add a few drops of lemon juice and a little fresh chilli, then turn and take out of the pan. Set aside until serving.
In the meantime heat the quince tea.
Arrange the quince slices on the plate with liver and spoon over the thickened quince tea. Serve with savoury brioche or possibly fresh bread.